Choose From Several Appetizing Dishes OF Filipino Recipes.

Sabado, Marso 19, 2016

This recipe comes from Ali Maffucci's book Inspiralized, and takes a bit of preparation but the cooking time itself is minimal - and more importantly, it tastes amazing. If you've only spiralized courgette or butternut squash and used it instead of pasta so far, you are really missing out - there are so many ways you can use your spiralizer, but you could also make this recipe even if you don't have one.

I don't want to repeat the entire recipe as I'm sure Ali would appreciate it if you bought the book but I'm going to describe what I did. The recipe consist of three elements - salmon and broccoli balls, which I thought would be like fishcakes minus the potato but actually were quite different; homemade teriyaki sauce; and carrot 'rice' cooked with spring onion and pineapple.

I started by making the salmon balls. Preheat the oven, and pulse some broccoli in a food processor. Add a piece of salmon, some garlic and ginger and onion or shallot and pulse again. Turn the food processor off, and scoop the mixture into balls. Place on a foil-lined baking sheet and bake in the oven for 15 minutes.

After the salmon balls have baked for 15 minutes, drizzle over a couple of spoonfuls of the teriyaki sauce and bake for another 10 minutes.

Meanwhile spiralize some carrots -you need to choose quite thick ones otherwise it's tricky. I used three carrots; once they are spiralized, wash out the bowl of the food processor and pulse the carrots until you have a rice-like consistency.

In a small pan, heat a little coconut oil and fry some chopped spring onion, garlic and ginger. Add the carrot rice, some chopped pineapple and a little teriyaki sauce and stir fry for a few minutes. Serve the salmon and broccoli balls on top of the carrot. This was a delicious meal and I felt very healthy!

I'm entering this in Spiralizer Saturday, the blog challenge I run for all things spiralized. If you have any good recipes, link them up here!